Cream Cheese Cake with Strawberries and Blueberries

Cream Cheese Cake with Strawberries and Blueberries

by Barbara Lee on July 2, 2012

The colors of red, white, and blue are such a beautiful combination in our American flag.  But they are also a crisp motif for decorating your home.  Cottages by the sea are often decked in the freshness of blue and white with touches of red.  And what could be cozier than a cabin in the woods swathed in red and blue patchwork quilts?

Our all American colors are easy to incorporate into a table setting.  A blue and white checked tablecloth with red chargers and white plates create a pretty layered look.  Add an arrangement of red and white carnations with blue statis and you have a patriotic bouquet.

To keep with a July Fourth theme, I like a red, white, and blue dessert.  It’s easy with juicy strawberries and plump blueberries.  Pile them over this no cook cheesecake and you have all the right flavors and colors for an All American dessert!  Happy Fourth!


Line a colander with damp cheesecloth and set over a bowl.






Beat cream cheese in a large bowl.






Add the sifted sugar and beat.






Add 1 teaspoon of zested lime.






Add 1/4 cup lime juice.






Add 1 tablespoon vanilla.






Whip cream to stiff peaks.






Combine whipped cream gradually into cream cheese mixture.






Transfer into the cheesecloth lined colander and cover with the ends.






All tucked up, refrigerate for about 5 hours or overnight.






When ready to serve, cook the berries with the water and sugar over medium heat.






Invert cheesecake onto plate and create a well in the top of the dome.






Top with the berries and add a flag for a patriotic dessert.





Cream Cheese Cake with Berries


1 lb cream cheese, room temperature

1 ½ cups sifted confectioner’s sugar

1 lime, zested

¼ cup fresh lime juice

1 Tbsp. vanilla extract

2 ½ cups heavy cream

Berry Topping

1 pint blueberries

1 pint strawberries

1/3 cup water

2 Tbsp sugar

Squeeze of lime

Package of cheesecloth


Line a colander with a double layer of damp cheesecloth and set in a bowl.

Beat the cream cheese with a hand-held mixer until smooth.

Add the sifted sugar, lime zest, lime juice, and vanilla.

Beat until fluffy.

In another bowl beat the cream until stiff peaks form.  Gradually fold it into the cream cheese to create a mousse.

Transfer the mixture into the lined sieve and fold cheesecloth over the top.

Refrigerate to drain for at least 5 hours or up to 2 days.

Prepare Berries

Slice the strawberries, keeping one large one aside for decoration

Cook about half the strawberries and half the blueberries in a small saucepan with the water and sugar over medium heat for about 10 minutes.

Toss remaining berries with a good squeeze of lime

Unwrap the cheesecake and invert on a platter.  Use a spoon to create a well in the center of the cake dome.  Spoon cooked berries into the well and drizzle the sauce over the top.

Surround with remaining fruit

Top with the one large strawberry kept aside and place it in dome, insert a toothpick American flag.

A patriotic dessert to be proud of!

Serves 8 – 10

(This recipe adapted from Food Network Kitchens)


Photo Sharing and Video Hosting at flickr

{ 2 comments… read them below or add one }

Miss Tubby July 3, 2012 at 2:04 pm

as one who will not eat a dessert unless it is “worth the calories” I can tell you that this one definitely IS worth it. Even if you have to run a mile the next day, to work it off, it’s worth it. In fact, i recommend having a second helping – it’s hard not to – and run two miles.


rosanne July 6, 2012 at 3:48 am

Wow, a cake that you don’t have to bake is a great idea this hot summer! I think I’ll try it at the lake this week. Question, are you supposed to push the small bowl into the cake or just make an impression with it?


Leave a Comment

{ 1 trackback }

Previous post:

Next post: